Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Belgium! This Belgian Endive and Ham Gratin is not just a recipe—it's a creamy, cheesy masterpiece that transforms humble ingredients into an extraordinary dining experience. Imagine tender endives wrapped in savory ham, bathed in a luxurious béchamel sauce, and topped with golden, bubbling Gruyere cheese that will make your mouth water instantly. Whether you're looking to impress dinner guests or treat yourself to a gourmet comfort meal, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Belgian
Serves: 4 servings
Ingredients
- 4 Belgian endives
- 4 slices of ham
- 1 cup Gruyere cheese, grated
- 1 cup béchamel sauce
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare the endives by trimming off the bottom root end and removing any damaged outer leaves. Rinse the endives thoroughly under cold water.
- Fill a large pot with salted water and bring to a boil. Carefully add the whole endives and blanch for 5-7 minutes until they become slightly tender but not mushy.
- Remove the endives from boiling water and immediately transfer to an ice bath to stop the cooking process. Drain well and pat dry with clean kitchen towels.
- Preheat the oven to 375°F (190°C). Butter a medium-sized baking dish to prevent sticking.
- Wrap each blanched endive with a slice of ham, ensuring the ham covers the endive completely.
- Prepare the béchamel sauce by melting butter in a saucepan, whisking in flour, and gradually adding milk until smooth and thickened. Season with salt and pepper.
- Arrange the ham-wrapped endives in the prepared baking dish in a single layer.
- Pour the warm béchamel sauce evenly over the endives, ensuring they are well-coated.
- Sprinkle the grated Gruyere cheese generously over the top of the endives and sauce.
- Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese is golden brown and bubbly, and the edges are slightly crispy.
- Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set slightly.
- Serve hot as a main course, accompanied by a light green salad or crusty bread.
Tips
- Choose Fresh Endives: Select endives that are firm, compact, and have a creamy white color with pale yellow-green tips. Avoid any with brown spots or wilted leaves.
- Blanching Technique: When boiling endives, don't overcook! The goal is to slightly tenderize them while maintaining their structural integrity. Use the ice bath immediately after boiling to stop the cooking process.
- Béchamel Perfection: Whisk constantly when making the sauce to prevent lumps and achieve a smooth, silky texture. Use room temperature milk for better integration.
- Cheese Selection: While Gruyere is traditional, you can experiment with similar melting cheeses like Emmental or Comté for slight variations in flavor.
- Prevent Watery Dish: Pat the blanched endives thoroughly dry to avoid excess moisture that could make your gratin soggy.
- Serving Suggestion: Let the dish rest for 5 minutes after baking to allow the sauce to set and make serving easier.
- Make-Ahead Option: You can prepare this dish up to the point of baking and refrigerate, then bake just before serving for a convenient meal prep strategy.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 5g
Protein: 31g
Fat: 40g
Saturated Fat: 30g
Cholesterol: 140mg
